{"id":2328,"date":"2023-09-05T11:40:37","date_gmt":"2023-09-05T11:40:37","guid":{"rendered":"https:\/\/www.silviobessone.it\/cocoa-processing\/"},"modified":"2023-10-23T14:12:36","modified_gmt":"2023-10-23T14:12:36","slug":"cocoa-processing","status":"publish","type":"page","link":"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/","title":{"rendered":"COCOA PROCESSING"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2328\" class=\"elementor elementor-2328 elementor-471\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-76e9a0e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"76e9a0e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5180051\" data-id=\"5180051\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-793460f elementor-widget elementor-widget-spacer\" data-id=\"793460f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-10ea1fa elementor-widget elementor-widget-image\" data-id=\"10ea1fa\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1354\" height=\"249\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1.png\" class=\"attachment-full size-full wp-image-1386\" alt=\"\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1.png 1354w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1-300x55.png 300w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1-1024x188.png 1024w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1-768x141.png 768w\" sizes=\"(max-width: 1354px) 100vw, 1354px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-4498a9f elementor-widget elementor-widget-spacer\" data-id=\"4498a9f\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-1a4d0de elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"1a4d0de\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-9ad4e28\" data-id=\"9ad4e28\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a988f12 elementor-nav-menu__align-start elementor-nav-menu--dropdown-tablet elementor-nav-menu__text-align-aside elementor-nav-menu--toggle elementor-nav-menu--burger elementor-widget elementor-widget-nav-menu\" data-id=\"a988f12\" data-element_type=\"widget\" data-settings=\"{&quot;layout&quot;:&quot;horizontal&quot;,&quot;submenu_icon&quot;:{&quot;value&quot;:&quot;&lt;i class=\\&quot;fas fa-caret-down\\&quot;&gt;&lt;\\\/i&gt;&quot;,&quot;library&quot;:&quot;fa-solid&quot;},&quot;toggle&quot;:&quot;burger&quot;}\" data-widget_type=\"nav-menu.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<nav aria-label=\"Menu\" class=\"elementor-nav-menu--main elementor-nav-menu__container elementor-nav-menu--layout-horizontal e--pointer-background e--animation-fade\">\n\t\t\t\t<ul id=\"menu-1-a988f12\" class=\"elementor-nav-menu\"><li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2405\"><a href=\"https:\/\/www.silviobessone.it\/en\/jhodairis\/\" class=\"elementor-item\">JHODAIRIS<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-1683\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-chocolate-of-the-atlantic-mata\/\" class=\"elementor-item\">THE CHOCOLATE OF THE ATLANTIC MATA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2406\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-dictionary\/\" class=\"elementor-item\">THE COCOA DICTIONARY<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2407\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-spring\/\" class=\"elementor-item\">THE COCOA SPRING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2408\"><a href=\"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/\" class=\"elementor-item\">COCOA PROCESSING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2409\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-classification-of-cocoa\/\" class=\"elementor-item\">THE CLASSIFICATION OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2410\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t<div class=\"elementor-menu-toggle\" role=\"button\" tabindex=\"0\" aria-label=\"Menu Toggle\" aria-expanded=\"false\">\n\t\t\t<i aria-hidden=\"true\" role=\"presentation\" class=\"elementor-menu-toggle__icon--open eicon-menu-bar\"><\/i><i aria-hidden=\"true\" role=\"presentation\" class=\"elementor-menu-toggle__icon--close eicon-close\"><\/i>\t\t<\/div>\n\t\t\t\t\t<nav class=\"elementor-nav-menu--dropdown elementor-nav-menu__container\" aria-hidden=\"true\">\n\t\t\t\t<ul id=\"menu-2-a988f12\" class=\"elementor-nav-menu\"><li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2405\"><a href=\"https:\/\/www.silviobessone.it\/en\/jhodairis\/\" class=\"elementor-item\" tabindex=\"-1\">JHODAIRIS<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-1683\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-chocolate-of-the-atlantic-mata\/\" class=\"elementor-item\" tabindex=\"-1\">THE CHOCOLATE OF THE ATLANTIC MATA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2406\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-dictionary\/\" class=\"elementor-item\" tabindex=\"-1\">THE COCOA DICTIONARY<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2407\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-spring\/\" class=\"elementor-item\" tabindex=\"-1\">THE COCOA SPRING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2408\"><a href=\"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/\" class=\"elementor-item\" tabindex=\"-1\">COCOA PROCESSING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2409\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-classification-of-cocoa\/\" class=\"elementor-item\" tabindex=\"-1\">THE CLASSIFICATION OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2410\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\" tabindex=\"-1\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\" tabindex=\"-1\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-8db9bc8\" data-id=\"8db9bc8\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-a9fa40a elementor-widget elementor-widget-heading\" data-id=\"a9fa40a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">COCOA PROCESSING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-023b75b elementor-widget elementor-widget-text-editor\" data-id=\"023b75b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Now that the raw material has been selected, we are ready to process the transformation from beans into cocoa mass and then from mass into specialty handmade chocolate.<\/p>\n<p>As a first job, we start with the creation of a recipe and consequently the selection of the fava beans most suitable for obtaining the desired characteristics.<\/p>\n<p>At this stage, it is very important to remember the sensations experienced when choosing the batches, the nuances and differences between one variety and another, and to know the <em>biochemistry of cocoa<\/em>.<\/p>\n<p>Put like that it might sound easy.<\/p>\n<p>But there is no precise technique or tool that can show us the way or the parameters to follow: our entire palate decides at this stage.<\/p>\n<p>It is like the knowledge of musical notes. Not enough. You have to know how to put them together.<\/p>\n<p>How to compose a symphony.<\/p>\n<p>Creating a work is the ambition of every <em><br \/>\n  <strong>Ciocholate-maker<\/strong><br \/>\n<\/em>, but it may never succeed.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-969f254 elementor-widget elementor-widget-heading\" data-id=\"969f254\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE CLEANING.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f3b7141 elementor-widget elementor-widget-text-editor\" data-id=\"f3b7141\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><em>When it is cocoa that has been carefully selected and processed with knowledge of the rules of quality production and has been perceived to be three or four and sometimes even ten times the price on the London International Exchange<\/em>, the cleaning only serves as validation of the good work done.<\/p>\n<p>However it is done manually by laying the fava beans on a vibrating table where <em>any imperfections are noticed and eliminated<\/em>.<\/p>\n<p>In my contracts with farmers the presence of dried broad beans, doubles or parts of cabosse are absolutely forbidden.<\/p>\n<p>If they are found, bag marking and identification of the person responsible comes into play, who will be admonished or excluded from subsequent supplies.<\/p>\n<p><em><strong>Seriousness requires respect for the rules by all.<\/strong><\/em><\/p>\n<p>The real secret of artisanal production lies in enhancing the organoleptic and olfactory merits of cocoa and not in eliminating defects, which is however feasible on pain of losing volatile and characterizing aromatic values precisely in taste factor.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e4a09a2 elementor-widget elementor-widget-heading\" data-id=\"e4a09a2\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE ROASTING OR HEAT TREATMENT<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-faedffc elementor-widget elementor-widget-image\" data-id=\"faedffc\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"848\" height=\"175\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/lavorazione.png\" class=\"attachment-full size-full wp-image-1390\" alt=\"\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/lavorazione.png 848w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/lavorazione-300x62.png 300w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/lavorazione-768x158.png 768w\" sizes=\"(max-width: 848px) 100vw, 848px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6bc9a20 elementor-widget elementor-widget-text-editor\" data-id=\"6bc9a20\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>After selection, roasting of the broad beans becomes essential for a variety of reasons:<\/p>\n<ul>\n<li>Give a toasty flavor,<\/li>\n<li>Reduce unwanted substances,<\/li>\n<li>Improving the quality of cocoa,<\/li>\n<li>achieve bacterial safety<\/li>\n<li>Make the shells easily removable,<\/li>\n<li>improve grindability<\/li>\n<\/ul>\n<p>The main objective of roasting is to obtain a cocoa with a rich and tasty flavor.<\/p>\n<p>Ideally, it should be carried out in two stages:<\/p>\n<ol>\n<li>The drying stage, in which 3% moisture is extracted with product temperature below 110\u00b0C<\/li>\n<li>The next stage of roasting, by which the aroma is produced. Usually the maximum temperature that the product reaches is 115, 135 \u00b0C, depending on the variety of broad beans, the type of equipment, and the desired degree of roasting<\/li>\n<\/ol>\n<p><strong>Why use the first stage of drying?<\/strong><\/p>\n<p>One of the times when the aroma is formed is during the <em>Maillard reaction<\/em>.<\/p>\n<p>Free amino acids and reducing sugars combine into specific aromatic substances depending on reaction conditions such as temperature, water activity and time.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-07b47a4 elementor-widget elementor-widget-heading\" data-id=\"07b47a4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">BREAKING, PEELING AND SCREENING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a2d7f08 elementor-widget elementor-widget-text-editor\" data-id=\"a2d7f08\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The broad beans are broken and the shells separated (screened) from the grain.<\/p>\n<p>While they used to be cooled at room temperature, today they are broken while still hot at a temperature ranging from 60 to 80 \u00b0C (hot breaking).<\/p>\n<p><em>Hot broad beans have more fragrance when broken, resulting in larger fragments that can be separated more easily into shells and grains.<\/em><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8860321 elementor-widget elementor-widget-heading\" data-id=\"8860321\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE GRINDING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c3a4887 elementor-widget elementor-widget-text-editor\" data-id=\"c3a4887\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>At this point the work becomes  <em>difficult<\/em>  e  <em>fundamental<\/em>  as not only the botanical knowledge that has judged us up to this stage begins to come into play but the  <em>sensitivity and technical preparation<\/em>  that allows us to give that touch of  <em>refinement<\/em>  that distinguishes a good chocolatier from a chocolate maker.<\/p>\n<p>Not all types of cocoa allow you to force your hand and tighten the schedule.<\/p>\n<p>In this regard I want to bring up one fact as an example.<\/p>\n<p>One highly prized type of cocoa, a <strong>Criollo<\/strong> from <strong>Venezuela<\/strong> of the <strong>Ocumare<\/strong> variety, during pre-grinding in the helical mill, instead of destructuring and yielding cocoa butter seized and forced the mill to burn the mass by overheating.<\/p>\n<p>The same cocoa if placed in grain, in the stone grindstone and processed for a few tens of minutes presented itself very fluid and easy to process something that <em>cocoa from Brazil<\/em> did not present at all immediately transforming from grain into liquor.<\/p>\n<p>The lessons learned bring <em>experience<\/em> and <em>sensitivity<\/em> needed in order to get the <strong>best<\/strong> out of each species of cocoa, sometimes modifying the liquefaction stage or the different mixing with other ingredients by a few details.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-27209a4 elementor-widget elementor-widget-heading\" data-id=\"27209a4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE FORMULATION OF RECIPES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-829fb10 elementor-widget elementor-widget-text-editor\" data-id=\"829fb10\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>The most difficult thing I found in making artisan chocolate was just formulating an <em>optimal<\/em> range of <em>recipes<\/em>.<\/p>\n<p>The research and calculation to produce a range of eight recipes took me more than a year, including the time to be able to set up an electronic program that could screen a recipe in its parts, nutritional, technical, aromatic and economic values.<\/p>\n<p>There are also regulatory constraints in different countries.<\/p>\n<p>In 2003, the <strong>EU<\/strong> issued an <strong>EU Directive<\/strong> imposing some <em>general<\/em> <em>rules<\/em>, such as the legitimate introduction of chocolate also containing a percentage (5 percent) of vegetable fat other than cocoa butter.<\/p>\n<p>In formulating a recipe, one must take into account consumer preferences, which may differ according to age, gender, and area of origin.<\/p>\n<p>The recipe must also take into account different climates.<\/p>\n<p>For artisanal chocolate production, it is important to formulate chocolate with the available cocoa varieties, taking into consideration both the varieties and the special characteristics of the cocoa itself.<\/p>\n<p>In recent years, <em>&#8220;Mono origin&#8221;<\/em> cocoa has begun to be produced, but often cocoa from that origin does <em>not<\/em> have the characteristics to be processed in <em>purity<\/em>, and it becomes important to include particularly aromatic cocoa in blends with each other in order to achieve a <em>symphony of flavors<\/em>.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>COCOA PROCESSING Now that the raw material has been selected, we are ready to process the transformation from beans into cocoa mass and then from mass into specialty handmade chocolate. As a first job, we start with the creation of a recipe and consequently the selection of the fava beans most suitable for obtaining the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2328"}],"collection":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=2328"}],"version-history":[{"count":1,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2328\/revisions"}],"predecessor-version":[{"id":2334,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2328\/revisions\/2334"}],"wp:attachment":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=2328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}